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Raspberry Hazelnut Thumbprint Cookies

Raspberry Hazelnut Thumbprint Cookies: Irresistibly Buttery Bites

Delicious Raspberry Hazelnut Thumbprint Cookies blend a buttery cookie base with sweet raspberry jam for a perfect treat.
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Prep Time 30 minutes
Cook Time 20 minutes
Chilling Time 2 hours
Total Time 2 hours 50 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter Adds rich flavor and helps create a soft, tender cookie.
  • 0.5 cup granulated sugar Provides sweetness and contributes to the cookie's tender texture.
  • 1 large egg Yolk adds richness; whites help with the hazelnut coating adherence.
  • 1 teaspoon vanilla extract Enhances the delicious flavor profile.
  • 2 cups all-purpose flour Forms the structure and gives the cookies a soft crumb.
For the Coating
  • 1 cup hazelnuts Brings a delightful crunch; can substitute with walnuts or almonds.
For the Filling
  • 0.5 cup raspberry jam Provides fruity sweetness; alternatives like apricot or strawberry can be used.

Equipment

  • Stand Mixer
  • Baking sheets
  • Parchment paper
  • plastic wrap
  • Mixing bowl
  • measuring spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 325°F (163°C). Line two baking sheets with parchment paper.
  2. In a stand mixer, cream together 1 cup of unsalted butter with ½ cup of granulated sugar until pale and fluffy. Add in egg yolks and vanilla extract, mixing until combined. Gradually incorporate 2 cups of all-purpose flour until just combined.
  3. Wrap the cookie dough in plastic wrap or cover it with a clean towel, then refrigerate for about 2 hours.
  4. Prepare the coating by finely chopping 1 cup of hazelnuts and mixing with ¼ cup of granulated sugar.
  5. When the dough is firm, roll it into 1-inch balls. Dip each ball in egg whites and roll in the hazelnut-sugar mixture.
  6. Press down in the center of each cookie ball to create an indentation for filling.
  7. Place the baking sheets in the preheated oven and bake for 10 minutes, then check and press down centers again. Bake for an additional 7-10 minutes until edges are lightly golden.
  8. Allow cookies to cool on baking sheets for a few minutes before transferring to wire racks. Fill each thumbprint with more raspberry jam.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 50mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 0.5mg

Notes

Chill the dough to maintain shape. Toasting hazelnuts enhances flavor. Use parchment paper to prevent sticking.

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